The largest ice crystal zone should be generated as quickly as possible. The ice crystal formed by quick freezing has many fine and uniform crystals, and the water transfers from the cells to the outside of the cells less, so as not to cause mechanical damage to the cells. The undestroyed cell tissue in the frozen state can maintain its original position after proper thawing, and play its original role, which is conducive to maintaining the original nutritional value and quality of the food.
Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method.
The rate of heat transfer from the freezing medium to the product is important in defining the freezing time of the product.
Our Individual Quick Freezing Equipment (IQF) includes quick freezer and rapid freezer.
Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients. Air blast freezers typically are operated at temperatures of -30 to -45°C with forced air velocities of 1.5–6.0 m s-1.
Quick freeze cabinet, also named as instant freezer is suitable for a small scale capacity to rapid freeze French fries, meat, poultry, fruit, seafood etc.
